Lunchbreak: Caramelized duck breast with apricot infused toasted barley

French Lick Resort
8670 West State Road 56
French Lick, Indiana
(888) 936-9360
www.frenchlick.com
French Lick Resort Days
Friday-Sunday
Woodfield Mall
Schaumburg

Caramelized Maple Leaf Farms Duck Breast with Apricot Infused Toasted Barley, Wilted Spinach and French Lick Rhubarb Wine Reduction

Ingredients:
6 oz boneless duck breast
1 tsp dried apricot (pitted and julienned)
2 tsp olive oil
1/2 cup barley
1 1/2 cups chicken stock
1 cup French Lick Rhubarb Wine
1 oz sugar
1 of fresh baby spinach
1/2 tsp garlic (minced)
1/2 tsp shallot (minced)
1 Tbs white wine
salt and pepper to taste                                                                TT

Directions

For the duck breast:
Trim excess fat and score duck breast.  Lightly season with salt and pepper.  Place duck in a cool sauté pan then raise to  med-high heat.  Let sear until fat becomes slightly rendered and a dark brown color appears.  Flip duck over and place in a preheated 350 degree oven for five minutes.

For the barley:
In a medium sauce pan at medium high heat add half of olive oil then barley.  Lightly toast for about two minutes. Add apricots and chicken stock, cover and let simmer for twenty min.  Barley will have an al dente texture.

For the rhubarb reduction:
Add rhubarb wine and sugar in sauce pan, bring to light simmer.  Let reduce by 3/4th.

For the wilted spinach:
In a hot sauté skillet add remaining olive oil, garlic, shallots and a pinch of salt and pepper, sauté lightly. Be careful not to color, add spinach and white wine and remove from heat.

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